Friday, July 29, 2011

There was a little grilled teriyaki pork tenderloin left over.I know. Left over? Those tenderloins are so small, I think Cranky and I devoured the first one we grilled, years ago, in a single sitting.This one was a little more generous. And the teriyaki flavor was stupendous. (No bottled sauces, please; you can easily make your own.) We immediately thought of bánh mì sandwiches, and who'd have known, a decade or so ago, that a pair of old whities like us could make bánh mì at home?We were liberated, in fact, because in my kitchen, it's my way. So, I did it my way. Well, Cranky's way, too. He doesn't care for daikon, so no daikon. We whipped up quick pickles of shaved cucumber and carrot. Pulled little tender lettuce leaves. Sliced the meat and plucked cilantro leaves.We debated a light slather (is a slather ever light?) of mayonnaise mixed with a squirt of sriracha... and decided no, because of the tasty meat marinade.In retrospect, I only wish I had gone for that slather.

9 comments:

Progressive does not necessarily mean progress. In most cases it means meandering because most people don't understand progressive means "move" so they get stuck on stupid and just hang around waiting to be...progressive. So they meander. About. Accomplishing...little or nothing.

Next time, go for the slather. Slather that includes Sriracha is never a misguided move. Especially if it involves pig.

Also, I got so carried away in my last rant that the hubby said I should point out that I left out that he also adds a cup of red wine and 1/3 cup Worcestershire sauce to the crock pot carcass.

Who She?

I live a couple of miles from the Marin County Civic Center Farmers' Market, which feeds my little blogging hobby. Hell, it feeds me, too.
Formerly employed, I'm now a bum. Happy bum. Tomato ranchin' bum.
But I'm still mad.